30-Minute Creamy Tomato Gnocchi

This Creamy Tomato Gnocchi is the perfect blend of comfort and elegance — a simple yet impressive dish that’s ready in just 30 minutes. With tender potato gnocchi, juicy cherry tomatoes, and creamy burrata, it’s a weeknight dinner that feels straight out of an Italian restaurant.

Why You’ll Love It

• Quick and easy: Ready in half an hour using one skillet.
• Minimal ingredients: Only seven simple staples — no fancy tools needed.
• Restaurant-worthy flavor: Creamy, garlicky, and loaded with fresh basil.
• Customizable: Add chicken, shrimp, or veggies for extra heartiness.

Ingredients You’ll Need

• Olive oil: Gives the sauce rich flavor and silky texture.
• Garlic: The base of the sauce — use plenty for that irresistible aroma.
• Cherry tomatoes: Cook until they burst and create a natural, jammy sauce.
• Heavy cream: Softens the acidity of the tomatoes for a velvety finish.
• Gnocchi: Use potato, cauliflower, or chickpea gnocchi depending on your preference.
• Burrata: Adds creamy richness — simply tear and scatter on top.
• Basil: Adds freshness and color to balance the creamy sauce.

How to Make It

1. Cook the aromatics: Heat olive oil in a large skillet and sauté garlic until fragrant.
2. Make the tomato sauce: Add cherry tomatoes and cook until they burst and form a thick sauce. Season with salt, pepper, and red pepper flakes (optional).
3. Add the cream: Stir in heavy cream and simmer gently until the sauce turns rich and smooth.
4. Cook the gnocchi: Boil in salted water until they float, then drain and transfer to the skillet. Add a bit of pasta water to help the sauce coat the gnocchi.
5. Finish and serve: Tear burrata over the top, garnish with fresh basil, and serve immediately.

Recipe Variations

• Add protein: Try it with grilled chicken, shrimp, or Italian sausage.
• Add vegetables: Spinach, mushrooms, or roasted peppers work beautifully.
• Make it gluten-free: Use chickpea or cauliflower gnocchi.
• Spice it up: Add crushed red pepper flakes or a drizzle of chili oil.

Storage and Reheating

• Store: Refrigerate leftovers for up to 4 days.
• Reheat: Warm gently on the stove or in the microwave.
• Freeze: Freeze (without burrata) for up to 3 months, then thaw before reheating.

Serving Suggestions

Serve with a light green salad or roasted vegetables for a balanced meal. A slice of crusty bread is perfect for soaking up the extra sauce!

30-Minute Creamy Tomato Gnocchi

Ingredients

• 1/4 cup extra-virgin olive oil
• 6 to 8 garlic cloves, peeled and lightly crushed
• 2 pints cherry tomatoes
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup heavy cream
• 2 (16-oz) packages potato gnocchi
• 2 (4-oz) balls fresh burrata cheese
• 1/2 cup fresh basil leaves, sliced or torn

Instructions

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes.
3. Increase heat to medium and add cherry tomatoes. Cook, stirring occasionally, until most of the tomatoes burst and become jammy, about 10–12 minutes. If garlic begins to brown, reduce heat slightly.
4. Stir in red pepper flakes (if using), salt, and black pepper. Reduce heat to medium-low and pour in heavy cream, stirring until smooth and creamy.
5. Add gnocchi to boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta water and drain the rest.
6. Add cooked gnocchi and reserved pasta water to the skillet with tomato sauce. Toss continuously until the sauce thickens and coats the gnocchi, about 2 minutes.
7. Stir in most of the basil, reserving a few leaves for garnish.
8. Break burrata into pieces and scatter over the top. Remove from heat, garnish with remaining basil, and serve immediately.

Storage

• Refrigerate leftovers up to 4 days.
• Reheat gently on the stovetop or in the microwave.
• For freezing, omit burrata and freeze for up to 3 months. Add fresh burrata after reheating.